Croissants Recipe

How to make it

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• Dissolve the yeast in the warm water for 5 minutes.
• Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes.
• If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
• Shape dough into a ball and loosely cover it with plastic wrap.
• Allow it to rest at room temperature for 30 minutes
• . Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
• Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter.
• Roll the long, thin rectangle back into the original 10-inch by 15 shape.
• Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.
• Repeat this process one more time.
• Using a sharp knife, cut the dough diagonally to make 20 triangles.
• Pull the tip of each triangle taut and then roll the croissants up from the base curving the ends slightly to make a crescent shape.
• Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
• Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
• Preheat the oven to 400F.
• Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry.
• Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
• This croissants recipe makes 20 servings.